Recipes with black beans

From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.

Spiced black bean curry with ginger, cumin, coriander, roasted peanuts, and sliced orange. A dry-style Indian curry finished with sherry, lemon juice, and shoyu.

Black bean soup with cumin, slow-simmered with onion, garlic, carrots, and celery then pureed smooth. Garnished with chopped egg and scallions.

Southwest bread Gilroy: a rustic yeasted loaf packed with black beans, corn, cilantro, Anaheim chiles, and garlic. Hearty Southwest-style artisan bread that eats like a meal.

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

Moros y Cristianos, the classic Cuban black beans and rice cooked together in one pot with garlic, oregano, bay leaf, and a splash of vinegar and white wine. Simple, soulful comfort food.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.

Smoky chipotle black bean soup built from dried beans, cumin, oregano, and a bruised-cilantro bouquet. Finished with sherry, lime, and part-pureed for creamy-chunky texture.

Crispy baked croquettes packed with black beans, corn, scallions, and cilantro, seasoned with cumin and chili powder. A vegan Mexican-inspired appetizer that's perfect with avocado and salsa.

Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.

Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.

Ground beef and black bean chili with green peppers, carrots, and red pepper flakes simmered in tomato juice. Ladle it over hot rice for a filling 45-minute dinner.

Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to make for a simple family dinner but impressive enough to serve to guests.

Black bean, roasted pepper, and corn salad tossed with roasted garlic, cilantro, and a triple-citrus dressing of lemon, lime, and orange juice. Vegan, high-fibre, makes ahead overnight.

A slow-simmered lamb chili with black beans, fresh ginger, allspice, and Zinfandel wine. Beans cook with lamb bones for deep flavor. Best made a day ahead for the richest taste.

Ground buffalo chili with red beans, black beans, tomatoes, yellow bell pepper, and cilantro. Leaner than beef, deeper in flavor, and spiked with honey, cumin, and chili powder. Heartland comfort.

A no-cook Mexican torta stuffed with spiced mashed black beans, creamy avocado, shredded cabbage, and salsa on crusty whole-grain baguette. Vegetarian, high-fiber, and ready in under 20 minutes.

Grilled chicken tacos with roasted red peppers, black beans, and a citrus-balsamic sour cream dressing. Marinated vegetables rolled in warm flour tortillas for a fresh, zesty taco.

Served in corn tortillas or without for a side dish.

Quick vegan one-pot meal with black beans, pineapple, corn, and tomatoes spiced with curry and ginger. Serve over rice or pasta in 25 minutes flat.

Crispy Mexican style dumplings, like super-mini burritos.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Jerk chicken fajitas with spice-rubbed chicken, mashed black beans, and sour cream in flour tortillas, topped with a fresh papaya-pineapple salsa with jicama, lime, and cilantro.

Chunky cold gazpacho with black beans, ham, fresh tomatoes, cucumber, and spicy vegetable juice. Hearty chilled Mexican soup perfect for summer meals and meal prep.

Smoky broiled chicken meets black beans, fresh cilantro, red peppers, and crunchy greens in this Tex-Mex fajita salad. Tossed in a tangy red wine vinegar dressing and ready in 30 minutes flat.

Pasta with black beans and spinach in jarred pasta sauce, topped with Parmesan. A protein-packed vegetarian dinner using pantry staples and frozen spinach, ready in 25 minutes.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.

Baked black bean quesadillas stuffed with mashed beans, tomato, cilantro, olives, spinach, and pepper jack soy cheese on whole wheat tortillas. Vegan-friendly and ready in 30 minutes.

Freezer burritos with mashed black beans, rice, sauteed onions, garlic, and tomato sauce rolled in flour tortillas. A vegetarian make-ahead meal prep staple that freezes beautifully for fast lunches or breakfasts.

One-bowl black bean casserole with cornmeal, sweet corn, tomatoes, and mild green chiles baked until set. Lacto-vegetarian, low-fat, and simple enough for a busy weeknight.

Vegetarian black bean chilaquiles layered with oven-crisped tortillas, rough-mashed spiced beans, tomato sauce, mozzarella, and Parmesan. Low-fat, high-protein comfort food.

A from-scratch black bean soup: dried beans simmered with smoky ham hocks, then a cumin-scented sofrito of peppers and onions, tomatoes, and a bright splash of red wine vinegar. Deep, hearty, and soulful.

Quick black bean and salmon appetizer with cumin, lime, and a kick of red pepper, scooped up with crispy baked corn tortilla chips. Diabetic-friendly and ready in 30 minutes.

Hearty from-scratch black bean soup simmered with carrots, celery, and bright lemon zest, then pureed velvety smooth. A soul-warming bowl that feeds a crowd!

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Love this omelet, it's easy to put together, and it tastes delicious. Best of all it's packed with goodness as well.

Vegan black bean chili with corn, zucchini, beer, and a cornmeal thickener. Hearty meatless one-pot dinner that feeds 16 with bold Tex-Mex flavor.

Fresh mango chutney: a raw, uncooked chutney of ripe mango, jalapeño, red onion, ginger, and black beans. Bright, spicy, fiber-packed condiment for grilled fish, chicken, or tacos.

Pasta Mexicali is a cold penne salad loaded with black beans, cannellini, corn, red pepper, and cilantro in a cumin-cayenne vinaigrette. Vegetarian, protein-packed potluck stunner.

Southwest baked beans with three types of beans, Roma tomatoes, molasses, honey, cumin, and apple cider vinegar. A smoky-sweet, slow-baked side dish that feeds a crowd.

Vegan black bean stir-fry loaded with sweet potato, mushrooms, broccoli, red cabbage, and crumbled tofu in a sesame-soy-chili sauce. Low-cal, low-fat, and on the table in 35 minutes.

Compared to restaurant and store-bought veggie burgers this is the best black bean burger recipe I’ve ever tried. Add a quick avocado salsa for a topping and we're in love.

Feijoada slow-cooks black beans with cubed ham, pork loin, Italian sausage, cherry tomatoes, garlic, and a hint of orange zest. Hearty Brazilian-style bean and meat stew.

Seasoned ground beef, crunchy tortilla chips, black beans, and sharp cheddar piled high on shredded lettuce with a creamy salsa dressing. Three steps, under 20 minutes, feeds a crowd.

Smooth pureed black bean soup served gazpacho-style with fresh vegetable garnishes. Creamy Mexican bean soup with customizable toppings like cucumber, eggs, and crispy bacon.

Colorful black bean salad with red, yellow, and green bell peppers tossed in a tangy cumin vinaigrette with cilantro and hot sauce. Vegetarian, vibrant, and served at room temperature.